SULFHYDRYL ANALYSIS .2. FREE SULFHYDRYL CONTENT OF HEATED DOUGHS FROM2 WHEAT CULTIVARS AND EFFECT OF POTASSIUM BROMATE

The combined effects of heat and potassium bromate (KBrO3) on the free sulfhydryl content of doughs prepared from two Australian commercial wheat flours were investigated. Flour derived from the cultivar Janz w as not responsive to KBrO3 in baking, whereas flour from the cultivar Oxley was responsive. Heating of dough samples with or without KBrO3 c aused a large decline in free sulfhydryls for both samples. Doughs pre pared from each sample showed a significant loss of KBrO3 during the h eating protocol. Mixing alone caused a nearly 50% decline in the level of KBrO3 from the quantity added. Results of this investigation indic ate that although KBrO3 had reacted during the period of heating, it w as not directly linked to the decrease in free sulfhydryls.